We prepare the fish. This time I decided not to suffer and not to separate the ridge on my own, so I immediately took the fillet. I wash the fish and cut it into pieces so that it is convenient to put on a baking sheet.

Cooking cream sauce. To do this, pour the cream into a bowl. Pour salt, red and black pepper, as well as dried or chopped fresh herbs. Optionally, you can add mayonnaise, coriander and other additional flavor enhancers. I'll add another tablespoon of mustard. We mix everything thoroughly.

Taking the incision on the back, remove the skin from the dorsal fin from head to tail. Remove a piece of aluminum from the belly and make an incision in the ventilated fin, removing the skin on the tail. Throw the skin on the fork. Therefore, the upper part of the fish is ready to be served. Then remove the head and plug and lift the bottom of the fish. If the fish is cooked to the correct point, the meat is easily removed from the fork. If you want an even harder rain and a darker color, add two juices and two tablespoons of flour to the salt.

When it comes to cooking the fish, there is no difference, the only difference is the hardness of the bark or how long it will be used to break down the salt and serve the fish. The fish may be served with a little olive oil to bring out its light taste. Heat up the zucchini cream, place it on a plate and place it on top of the clean bass. Piransky sea ​​bass.

Lubricate the baking sheet vegetable oil. It can be poured more than for baking. We spread the pieces of fish tightly to each other, pour everything with a creamy sauce. We throw peppercorns and bay leaf for smell. We put in the oven at a temperature of 150 degrees for 40 minutes.

Piran salt salt, ground pepper at the time, lemon juice. Piran sea bass with river shrimp mayonnaise. You can also drop out of school at night. Roast the peppers in the oven, peel and empty them. Let it dry on paper and cut it into strips.

Cut the avocado into half slices, add a few drops of lime juice, salt and pepper. Cover the oval chopper with transparent film. Dip a sheet of gelatin in water and add 50 ml of tomatoes. Chicken chick in a frying pan. Cook green beans in boiling water and let them cool as soon as possible.

Red fish cooks quickly. Half an hour in the oven, it should be ready, but I always wait a little more to be sure. I love baking fish. Put the finished pieces on plates and pour the creamy sauce from the baking sheet. Cut the lemon and fresh dill. Red fish in cream sauce ready. Help yourself!

Fish with cream in the oven

Place the very light piran bass fillet into the oval grinder. The ends should extend beyond the edges. Wire rack over cooked green beans and chicken, adding 30 ml of gelatin and tomato juice. Crush the smoked Piranha sea bass with a fork and add the remaining tomato.

Then lay out the pepper strips. Add avocado and smoked bass. Cover the bowl with the edges of the sea bass. The bowl should be at least 0.5 cm above the pan. Press with a press or flat weight and leave for at least 4 hours. After each layer, salt and pepper as desired.

Oddly enough, statistics show that not many people are supportive of fish. Unless, of course, we do not count those countries where there are not so many alternatives to it. Even knowing how useful seafood is, many still prefer the meat of land animals. Fish in a creamy sauce is a wonderful way to rethink your gastronomic cravings. "Gravy" gives it piquancy and juiciness, removes the fishy smell unpleasant for many and makes an ordinary dinner a feast of the gods.

All ingredients must be at the same temperature. Let it dry on paper and cut it into cubes. Mix the egg yolks with mustard and lemon juice, then add both oils at the same time but very slowly to emulsify. Add crushed chopped shrimp shrimp, fried pepper, shrimp bottom or broth.

Fried Piran Bacon Fillet with Artichokes and Zucchini

Piran sea flower, ground pepper, lemon, white wine, olive oil. Cut cherry tomatoes in half, sprinkle them with salt and pepper. Let them dry in the oven for 3 hours at 100 degrees. Peel the artichoke to get a nice round base. Heat the oil in a saucepan, add the artichoke, then the white wine and lemon juice to coat the artichoke and let it bake until it is soft. Bake with a spoon and store it separately.

There are many ways to prepare a "frame" for a dish. Choose the one that appeals to you more.

Classics of the genre

The traditional recipe is suitable for any kind of aquatic life. In addition, such fish in a creamy sauce cooks the fastest and does not require an abundance of ingredients.

In a spoonful of melted butter, two tablespoons of flour (wheat, the other is not good here) are fried until golden. As it thickens - pour half a glass of medium heavy cream. The mass is kneaded, flavored with chopped herbs (can be dry or frozen), salted and, with stirring, languishing on the stove for 5 minutes. After removal, it is peppered; lemon wedge is squeezed into the sauce.

Preparing Bechamel Cream Sauce

Cut into uniform cubes of zucchini and bake them until they are soft, then quickly cool them. Empty the zucchini and cut the flesh into uniform cubes, chop the shrimp and garlic cloves. Peel the garlic, shallots and garlic zucchini until they are soft.

Put the artichoke tied ready dough, put on top of the squash gourd cubes - crazy rug! Piran in a frying pan, first on the skin. Bake artichoke-zucchini at 120 degrees for 6 minutes. Serve with a few drops of olive oil and cherry tomatoes.

Fragrant variant

This recipe is especially appropriate if you are starting a creamy sauce (photo ready meal can cause a desire to quickly sit down at the table). A couple of cloves of garlic are minced in any way and browned in three tablespoons of olive oil. In a small bowl, boil a glass of low-fat cream with half the volume of water. Two chopped hazelnuts, roast and two tablespoons of freshly squeezed lime juice are also introduced here. After salting, stewing is carried out for less than five minutes, greens are poured in, and the sauce is left to cool.

Sea bass fillet Piran on cream-chicken with pestle on rocket

Seal the sea bass by removing the skin. Drain and fillet peppers, roll them from tail to head. Using a cooking jar, coat the so-prepared fillets and place them in a frying pan where the oil is dispensed. Chop the onion, carrot and celery and fry in olive oil. Add chickpeas and vegetable broth or water and boil for 30 minutes. At the end of cooking, salt and pepper, sort through the chickpeas and beat everything to get a velvety cream. At the end of cooking, remove the thread from the thread. Spread the dish with oak cream and pour over the fillets.

Wine mustard sauce

It can be called universal, because it harmonizes with both marine and river fish. If you flavor it with garlic, you get a wonderful accompaniment to seafood. It is necessary to fry two tablespoons of flour in melted butter, add a spoonful of chopped shallots and chopped garlic clove to it. When they become soft, a glass of white wine is poured in, and after stirring - the same amount of cream. As the sauce thickens, the saucepan is removed from the burner, and its contents are flavored ground pepper, three tablespoons of mild mustard, salt and chopped dill. For seafood - also fresh crushed garlic.

Lastly, season a few drops of pesto into the prepared arugula while tossing the rockets, olive oil, salt and pepper. Even in the kitchen, March is a month of passage. Spring is coming, meadows and fields are painted with new hues and new flavors, although they are still vegetables and winter fruits to make it a master. But seasonality isn't just about fruits and vegetables: even in the seas, in fact, each season more fish are available due to their life cycle and migration. Discover fruits, vegetables and fish in March!

Asparagus: one of the most anticipated novelties is only the finest vegetables, but with a very low seasonality. "God's bone" or agrarians: rich in potassium, calcium and vitamins, can be boiled or boiled and purifying, diuretic and mineralizing.

Fish in a creamy sauce in the oven

The main product is taken in the amount of half a kilogram, cut, salted and peppered. Under this recipe, even the most simple fish. Hard cheese, about 150 grams, is rubbed, mixed with a glass of not too fat cream, seasonings chosen at the discretion of the cook, and chopped herbs. The sauce is poured over the spread out pieces of fish, and the form is put into the oven for 35 minutes, until softened. Then the temperature rises to 200, and the dish is aged in the oven until a beautiful crust appears.

Beets: Cooked are sweet and nutritious, perfect for making cream or cream. Broccoli, cauliflower, cabbage, roman cabbage, Brussels sprouts, spices: boiled, chopped, grated, for sauce. These winter vegetables are also predominantly present in the spring.

Artichokes: in a salad, boiled, in a pot or for sauces. They have a unique and unmistakable taste. Chicory, sauerkraut, celery rapeseed: they are highly purified and ideal for dosing toxins. They can be boiled or boiled in a saucepan with oil, lemon, salt and pepper. Eggplants: they are suitable for various types of cooking, grilling, frying, baking. low calories, have a good amount of fiber, cleansing properties and antioxidants. You can use them for preparation.

Mushroom overeating

Best of all, according to this recipe, red fish in a creamy sauce is obtained, for example, salmon, salmon or trout in steaks. Large slices are divided in half, rubbed with pepper and salt, sprinkled with lemon, smeared with butter and baked for a quarter of an hour. During this time, you will have time to finely chop the onion and fry it quickly. Then plates of medium-sized champignons (100-150 grams) are poured into the pan. Five minutes later, a spoonful of flour is added, and after thorough kneading, a glass of cream. The sauce is cooked until it thickens, sprinkled with chopped dill and kept under the lid for about three minutes. The finished fish is placed on nice plate, watered fragrant sauce and served to an enthusiastic eater.

Peas: allies and enemies of cardiovascular cholesterol, excellent in the pan, season meat dishes like a stew with pasta in broth or as a velvety. Rapes and turnips: famous in Puglia for orchid sauce or, they are also excellently stewed as a side dish, with a bit of chili added.

Radishes: Raw and crispy, can be sliced ​​into a salad or whole crunched Washed and matched or thinly sliced ​​add a special flavor to your fresh salads. Jerusalem artichoke: This root has countless useful properties. Detox, gluten free, high protein, stress, constipation and digestive problems can be steamed, fried, fried or grated.

For gourmets

This fish in a creamy sauce will cost you a lot, but the dish is worth the money invested in it. Two salmon fillets, dried, peppered and salted, are fried in a thick-bottomed frying pan until evenly blushed. The process will take about a quarter of an hour. Then, in a dry frying pan, a spoonful of flour is allowed to rise until a nutty smell appears; at this point, oil is added to it (two spoons with a slide). After melting it, one and a half glasses of cream are slowly poured in (we stir so that the flour does not crumple). When the sauce has almost thickened, two tablespoons of natural red caviar are added. Finally, fish steaks are transferred to the pan, it is covered with a lid and left on a minimum heat for 4-5 minutes. After turning off the burner, the lid is not removed for another quarter of an hour - the fish will reach the condition and be saturated with all the flavors.

Great on their own at the end of a meal, but also in salads or to accompany meat and fish. Cedars, Lemons and Grapefruit: Lemon is a fresh and authentic condiment; Its shredded husk is excellent in fish dishes and sweets. Grapefruit is loved by bitter taste enthusiasts and is best jammed or in a salad, as is cedar.

Dried Fruits: From nuts to almonds, these are fruits with good fat and anticancer properties. Kiwifruit: Rich in potassium and vitamin C and low in calories, they are sweet and fresh fruits. Lime: A hybrid between cedar and lemon, it is very used in cocktails. Alternatively, you can use it in the kitchen as a substitute for a slightly less acidic lemon.

With any of the proposed recipes, pasta will be the most delicious: with fish in a creamy sauce, it acquires a special richness, piquancy and aroma. Just don't make the common mistake of mixing both dishes. Still, this is not naval pasta. It is better to cook spaghetti separately, put it on a plate in a beautiful slide, and attach a tempting piece of fish on top or on the side. The sauce is poured on top and generously without sparing. You can sprinkle with chopped herbs or decorate it with sprigs.

Pears: they have a sweet and grainy flesh, they contain a lot of fiber and mineral salts. You should also prepare your desserts like one or the other. Alice: Bad, but very tasty blue fish, from a high content of Omega-3, perfectly fried or marinated, but also in sauces from pasta with fennel.

Look: with an oval shape with a very shredded body, large eyes and a gray-blue color, it has meat that looks like a bush or sarago. Suitable for baking, salt, potatoes or soups. Cod: Poor and thin fish with a high protein content, can be boiled, used to make meatballs or soup.